On my brother’s birthday this year we went to dinner at a new to me restaurant in Saratoga, Jacob and Anthony’s. I stepped outside of the box and ordered something that I typically wouldn’t order: Eggplant. I didn’t grow up eating eggplant, and had never ordered it before. Our waiter raved about it though, and it sounded really good! I was so glad that I ordered it! The panko breaded eggplant was perfect and worked really well with roasted tomatoes and grilled zucchini it was layered with. Ever since his birthday I have day dreamed about this meal! Last night I attempted a copycat recipe! It turned out really well!
J&A Inspired Eggplant Stacks
Makes 3-4 portions depending on eggplant size
- 1 large eggplant
- 2 eggs
- Panko bread crumbs
- 2 medium zucchini
- Fresh Mozzarella
- 1/2 cup parmesan cheese
- 1 jar tomato sauce
- 1 can fire roasted tomatoes
- Salt & Pepper
How to do it:
Preheat oven to 375 degrees. Prepare 3 bowls (flour, salt & pepper; 2 eggs & 1/2 cup water; 2 cups panko breadcrumbs, 1/4 cup parmesan cheese, 1/4 cup corn meal). Slice eggplant into quarter inch rounds, dredge in flour mixture, egg & breadcrumbs.
Peel zucchini and dice into bite size peaces, toss with olive oil, salt & pepper. Roast in the oven at 375 for 30 minutes, flipping about half way through.
Bake the eggplant on cooling racks so that the panko crumbs don’t all peel off when they are done. This should take about 20 minutes. I drizzled a little olive oil over the eggplant just before popping them into the oven. While the eggplant is baking, combine sauce and roasted tomatoes in a sauce pan and warm on medium heat.
Line a baking dish with the largest slices of eggplant. Add a layer of the roasted zucchini, sauce and a slice of mozzarella cheese. Add another layer of eggplant, sauce and cheese. Feel free to add remaining zucchini and surround eggplant in baking dish.
Make sure that your dog approves (very important step)
Bake at 375 until the cheese looks deliciously melty and ooie gooie, approximately 20 minutes.
I served these as a side along with some amazing local steaks, but these would make an amazingly light summer dinner!